Wrap the pork fillet in the speck and place it in a pan. Drizzle with oil, season with salt and pepper and cook on a very low heat, adding a little vegetable stock if necessary. When it is cooked, leave cool. In the meantime, toast the bread, spread it with the Caprino cheese and season with pepper. Place the fillet on the bread. Drizzle with amarena juice and decorate with amarenas. As a delicious but unusual brunch dish, serve with ginger tea.
Recipe by Elisapic